cover and keep in a warm place for 10 minutes or so till the mixture rises.

sieve wheat flour and salt together.

add curd, ghee and yeast mixture.

mix and then knead into a smooth and elastic dough.

apply oil or ghee to all the sides of the dough

keep the dough in a large bowl covered with a lid in a warm place for 1.5 or 2 hours or more till the dough rises and doubles in size.

punch the dough and then knead for 5 minutes.

making whole wheat naan:

divide the dough into medium sized balls and keep aside.

roll each ball into a 6 to 7 inch circles and pull from one side to give a triangular oblong shape.

sprinkle kalonji or sesame seeds on top.

roll over the rolling pin so that the seeds get embedded in the naan.

bake the whole wheat naan on a greased tray in a preheated oven for 180 degrees celsius for 3 to 4 minutes or more till you see golden spots on the naan.

alternatively, these naans can also be made without an oven. just cook it the way you make phulkas or rotis.

remove and apply some ghee or butter on top of the naan.

serve the whole wheat naan hot with any rich curry dish.

recipe notes

tips for whole wheat naan recipe with yeast:

if the naan dough feels dry, then add some more lukewarm water.

these naans can also be made without an oven. just cook it the way you make phulkas or rotis.

i made the naans both in the oven and on fire and the ones cooked liked phulkas on the fire were much better as they got a burnt taste and flavor.

rough nutrition info per naan:

Nutrition Facts

whole wheat naan recipe with yeast

Amount Per Serving

Calories 163Calories from Fat 54

% Daily Value*

Total Fat 6g9%

Saturated Fat 3g15%

Cholesterol 14mg5%

Sodium 315mg13%

Potassium 131mg4%

Total Carbohydrates 23g8%

Dietary Fiber 3g12%

Protein 4g8%

Vitamin A3.4%

Calcium2.2%

Iron6.7%

* Percent Daily Values are based on a 2000 calorie diet.

step by step whole wheat naan recipe with yeast:

1: first we need to proof the yeast. mix ½ cup warm water, 1 tsp sugar and 1 tsp dry yeast in a small bowl. cover and keep in a warm place for 10 minutes or so till the mixture rises. remember the water has to be warm. if you dip your little finger in water, it should not scorch or feel hot to you. it should given you a warm feeling without feeling hot. if the water is hot, it will kill the yeast and if its cool, the yeast won’t become active.

2: add 2 cups whole wheat flour (atta) and 1 tsp salt in a sieve.

3: sift these into a large bowl.

4: add 2 tbsp curd and 2 tbsp melted ghee or oil.

5: add the yeast mixture.

6: mix to a soft dough and then knead for about 5 minutes till the dough is smooth.

7: apply some oil or ghee to the dough from all sides.

8: keep the dough in bowl large enough to facilitate the doubling process. cover the bowl with a lid and keep it in a warm place for 1.5 hours or more till the dough has doubled in size.

9: after 1.5 or 2 hours, punch down the dough and then knead for 5 minutes.

10: divide the dough into medium sized balls and keep aside. take one ball of the dough on a floured surface.

11: roll the dough to a 6-7 inches circle.

12: now from one side slightly pull the dough to give the naan its oblong triangular shape.

13: sprinkle on top kalonji/nigella seeds and then with the rolling pin just roll on the naan so that the nigella seeds get embedded in the naan.

14: bake the naan on a greased tray in a preheated oven for 180 degrees celsius for 3-4 minutes. i did not have to turn the naans whilst baking them. but if need be then do turn the naans whilst baking. once the whole wheat naans are browned and done, remove from the oven and apply some butter or ghee on the naan.